These are so cute and tasty, and with the help of pre-made puff pastry dough, 10-15 minutes to make. I think we need to have a Valentine’s Day party just to show off these little cutie bites. 


My girls absolutely love roasted beets. To roast beets yourself, cut off the greens and drizzle with a little olive oil. Wrap beets in foil or place in a covered Dutch oven and roast 25 minutes to an hour for large beets. If you’re in a hurry, just grab pre-roasted beets at Whole Foods or Trader Joe’s. No one will know. 
I used fresh thyme because that’s what I had on my windowsill, but to be honest, I didn’t love the flavor. I would prefer this with fresh basil, or no herbs at all. To make these more kid-friendly, just use the beets and pastry dough, or use mozzarella cheese instead of goat cheese. 

Aren’t they adorable? 

Beet and Goat Cheese Puff Pastry

Makes about 12 

3 medium sized beets, cooked
1 sheet puff pasty, thawed
2 ounces goat cheese at room temperature
coarse sea salt
freshly cracked pepper
fresh basil or thyme, optional
1 tablespoon extra virgin olive oil

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper or lightly coat with cooking spray.

Slice beets to 1/4″ thickness. Use a small heart cookie cutter to cut out hearts if desired.

On a lightly floured surface, roll puff pastry sheet so that it’s one inch longer on all sides (mine was 10×10 inches after rolling, but brands vary). Use a 2.5 to 3-inch round cookie or biscuit cutter to cut circles of dough. Alternatively, cut dough into squares. Place pastry dough pieces on the prepared cookie sheet, one inch apart. Spread goat cheese on top of pastry, leaving a 1/2″ boarder around the edges. Place a pinch of herbs, salt, and pepper over the cheese and place one beet slice on top.

// for 10 minutes, or until pastry is golden brown. Brush with a little olive oil if desired for a nice shiny finish. Serve warm or room temperature.